Table Talk's illustrated cook book

Scald one pint of cream, dissolve in it one cupful of sugar, add another pint of cream and cool quickly. Add one teaspoonful of vanilla, one tablespoonful of caramel and one-third of a cupful of sherry and freeze. Beat into it a crumb mixture made of two ladyfingers, one-quarter of a pound of macaroons and four kisses, all stale enough to be rolled fine. Pack into a round or oblong mold, cover, bind with a strip of buttered muslin and pack in ice and salt for several hours. When ready to serve turn out on a lace paper doily on a platform and sprinkle thickly with blanched Jordan almonds. FROZEN PEACHES AND CREAM. POUR ONE QUART OF RIPE PEACHES, PARED AND PITTED, INTO A FREEZER, AFTER SPRINKLING WITH ONE PINT OF FINE SUGAR AND JUICE OF ONE LEMON; ADD ONE PINT OF PLAIN SWEET CREAM AND TURN THE DASHER UNTIL FROZEN. PACK IN A BRICK MOLD LINED WITH LADYFINGERS, ON EACH OF WHICH HAS BEEN PLACED COOKED CITRON. CUT INTO STEMS AND PETALS. PLACE CITRON STEMS AND FLOWERS ON THE BOTTOM OF MOLD. COVER MIXTURE WITH OILED PAPER; TIB THE COVER OVER AND POUR MELTED SUET AROUND THE EDGE: PACK IN ICE AND SALT FOR TWO HOURS. HOME MADE WEDDING CAKE. A ROUND WEDDING CAKE IS FIRST ICED PLAIN; WHEN DRY, FRILLS AND TINY ROSETTES OF ROYAL ICING ARE PIPED ON BY AID OF STIFF PAPER CORNUCOPIAS AND STAR TUBES AND IN THE CENTER IS PLACED A SUGAR RUSE, FROM WHICH EXTEND SMALL FERN FRONDS, WHILE LITTLE SILVER PELLETS FORM ROSETTES AND BUDS AROUND THEM. BRIDES CAKE. Sift, twice, one pound of pastry flour. Seed and cut fine one pound and a half of raisins, pick over and separate the same weight of cleaned currants. Blanch one-quarter of a pound of almonds, and while still soft cut them in long strips. Chop or cut very fine one-quarter of a pound each of candied citron, orange and lemon peels ; grate the rind of one orange and one lemon. Cream one pound of butter, gradually sift in one pound of powdered sugar and beat long and hard until very creamy and light. Have ready a dozen eggs. Break two at a time into the creamy mixture, and beat each time until thoroughly incorporated ; if the mixture shows signs of breaking or "curdling," sift in a portion of the flour. When all the eggs have been added, gradually add the remainder of the flour and a half teaspoonful of salt, a half teaspoonful each of allspice, mace, nutmeg and cloves and one teaspoonful of cinnamon, and beat long and hard. Stir in the fruit, which has been well floured, the grated rinds and one gill of brandy. Pour into a large circular cake pan, the sides of which are straight and which has been lined with several thicknesses of stiff paper. Cover with buttered paper and bake in a slow oven. It will take from three to four hours, depending upon thickness and the oven heat ; it is better to give a slower and longer baking than to risk burning the cake. When done MARGUERITE WEDDING CAKE. A WEDDING CAKE IS DECORATED WITH DAISIES STAMPED OUT OF ALMOND ICING PASTE, THE CENTERS OP TINY SILVER DRAGBES. THESE ARE PLACED ON THE CAKE WHILE THE PLAIN ICING IS STILL MOIST. let stand for half an hour, then turn carefully out on a wire screen to cool. Let stand for twenty four hours before icing. To ice such a cake drop the whites of three eggs in a bowl. Have ready two pounds or more of sifted confectioners' sugar, the exact amount needed depending upon the size of the eggs. Add two tablespoon fuls of sugar to the whites and begin to beat, using long, firm strokes. When the sugar is thoroughly incorporated add two more spoonfuls, and so continue until the mixture